Composition blended foods

Palm stearin, the more saturated fraction of palm oil, is more variable in composition and thus in physical characteristics. The wide range in solid fat content (Table 3.7) is consistent with the wide range in iodine value for the oil. The variation in composition allows food manufacturers a wide choice of materials for their formulations. In fact, many product formulations require some material to provide the solids required at a certain temperature range. Palm stearin can provide the required solids in blends with unsaturated vegetable oils. 

Kristo, E., Biliaderis, C.G. Water sorption and thermo-mechanical properties of water/ sorbitol-plasticized composite biopolymer films easeinate-pullulan bilayers and blends. Food Hydrocolloids 20, 1057-1071 (2006)... 

Several blends of colorants were established in order to prodnce desired hnes. To obtain orange color, one mnst mix the following colorants (parts per weight shown in parentheses) Allnra Red (25), Tartrazine (20), and Sunset Yellow (55). Food applications must take into account the fact that various colorants have different properties or can suffer chemical modifications in the specific conditions inherent in a food product. In such cases, the blend composition and color measurements must made in the product intended to be colored. ... 

Problems resembling the first example, but much more complex, are often studied in industry. For instance in the agro-food industry linear programming is a current tool to optimize the blending of raw materials (e.g. oils) in order to obtain the wanted composition (amount of saturated, monounsaturated and polyunsaturated fatty acids) or property of the final product at the best possible price. Here linear programming is repeatedly applied each time when the price of raw materials is adapted by changing markets. 

Food products Dairy products, General food additives Natural oils and fats Beverages Flavors and fragrances Fermentation reactions Blending control Composition monitoring Raw materials screening Quality control... 

Many materials used for food and beverage packaging have characteristic odors or sensory active compounds (Torri et ah, 2008). The intensity and description of the odor may be affected by the number and type of volatile compounds that are released under environmental conditions at the time of evaluation. Chemical composition of the material and polymer morphology may play a role in the sensory characterization. Sensory descriptors do not define a specific chemical compound but may be related to different compounds, a blend of compounds, and even a limited concentration range of a compound or class of compounds. For example, frans-2-nonenal in water changes in sensory (taste) description from "plastic (0.2 gg/1) to "woody" (0.4-2.0 p.g/1), "fatty" (8-40 pg/1), and "cucumber" (1000 gg/1) (Piringer and Ruter, 2000). Such terms are descriptive of the sensation and perception by human response to the chemical stimuli (Table 2.1). 

Rousseau, D., Marangoni, A.G. 1998a. Tailoring attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase-catalyzed interesterification. 1. Compositional modifications. J. Agric. Food Chem. 46, 2368—2374. 

Starch mixed with such polysaccharide gums as guar, xanthan, and locust bean are used as food thickeners, especially when a surfactant is added.1055 A composition of guar gum coated with starch has been patented for decreasing levels of cholesterol and glucose in blood.1057 Starch blended with achrodextrin, gum arabic, and sodium silicate is used as an adhesive for book binding.1058... 

Coulter, L. and Lorenz, K. (1991). Extruded com grits-quinoa blends I. Proximate composition, nutritional properties and sensory evaluation. ]. Food Process Preserv. 15(4), 231-242. 

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